Marble cake is a timeless cake that has remained popular and beloved over many years. It’s one of those cakes that brings back fond memories of childhood.
Easy to prepare, even for beginners, it’s the perfect snack to make for your children.
A recognizable cake with chocolate marbling.
Easy and super moist marble cake
I present to you this super easy and ultra-moist marble cake that I’ve been making for years. This chocolate and vanilla marble cake is timeless and a must-have in my home, as well as for many people who have tried it. It’s very easy to make, super soft and cost-effective one.
This marble cake must be one of your favorite easy cakes to vary your snacks.
It’s a super moist cake that’s really so good. You’ll need a large savarin or large loaf pan or 2 medium-sized ones. one of worth noting advantages of this marble cake is that it stays very soft even for up to 2 weeks. Unlike butter, oil gives it a lighter and more airy texture.
Adding flavored yogurt not only enhances the flavor but also adds lightness to it.
Super moist marble cake
Table of Contents
What you’ll love about this marble cake
Ease: A very simple recipe that is accessible to everyone and does not require any special equipment other than a whisk, a mixing bowl, and a spatula.
Cost-effective: A large, family-sized cake that stays moist for a long time, perfect for weekly snacks.
Flavor: The combination of chocolate (unsweetened cocoa) and vanilla create a delicious cake that reminds us of the Savane cake of our childhood.
Soft: You’ll love its softness and light, spongy crumb.
foolproof : A super easy cake to make that you’ll succeed at for sure, even if it’s your first time baking a cake.
soft and easy marble cake
How to store it?
To store it, simply let it cool completely, then place it in an airtight container and keep it at room temperature. It will stay soft for over a week. If you want to keep it longer, wrap it in cling film or aluminum foil and freeze it for up to 3 months.
you can also freeze it in a slices in an airtight container. Separate slices with parchment paper.
Modifications Made Following Your Feedback and Tests:
some subscribers tested the recipe by reducing the sugar and baking powder, and the result was very good.
I used sugar 350 g of sugar (12.5 oz) and 4 x 7 g baking powder because the cake is really big. These are the proportions for 2 cakes. However, since they tested the recipe by reducing the sugar to 250 g (8.8 oz) and using only 14 g (0.5 oz) of baking powder with very good results, you can do the same.
What can I use instead of yogurt in this marble cake?
I love using flavored yogurt in this cake, but you can substitute it just as well.
You can replace it with 2 empty yogurt pots of orange juice or drinkable yogurt.
On the blog you’ll find another marble cake that you absolutely must try, because according to Chef Christophe Michalak it’s the best in the world ! best marble cake.
It’s the chic, ultra-moist, and super indulgent cake for special occasions.
Marble cake recipe on video
Preparation steps
NB: For full details of ingredients, see the recipe card-below, which you can also print out.
For a large 26 cm/10 cm (10/4 in) high savarin mould
Preheat oven to 180°C (360°F)
1. Grease a savarin mould. Beat the eggs, sugar, and vanilla until they triple in volume.
2. Next, add the oil while continuing to beat, then add the yogurts. Mix well.
3. Incorporate the baking powder, mix, and then add the 300 g (10.6 oz) of sifted flour.
4. Divide this batter into two equal portions and place them in two mixing bowls.
5. Add the 30 g (1 oz) of flour to one of the bowls and mix well.
6. Add the cocoa to the other bowl and mix well.
7. Pour half of the plain batter into the mold, then pour half of the cocoa batter on top. Cover with the remaining plain batter, then with the remaining cocoa batter.
8. Bake for 35 to 45 min. A skewer inserted into the center should come out clean.
9. Remove from the pan and cool on a wire rack.
The cake rises beautifully. It’s very tall, extremely moist, and spongy. You’ll love it!
Suggested cake recipes to vary your snacks
Suggested cake recipes to vary your snacks- Candied fruit cake
- Lemon cake
- Lemon and walnut small cakes
- Zebra cake
This marble cake was a huge hit with those who tried it, and I hope you’ll like it just as much.
Very Moist Marble Cake
INGREDIENTS
For a large 26 cm/10 cm (10/4 in) high savarin mould
- 6 eggs
- 250 g sugar (8.8 oz)
- 300 g all-purpose flour (10.6 oz)
- 150 ml oil (5 fl oz)
- 2 vanilla yogurts
- 14 g baking powder (0.5 oz)
- 1 teaspoon vanilla extract or 2 packets of vanilla sugar, or lemon zest
- 30 g cocoa powder (1 oz)
- 30 g flour (1 oz )- Add this flour to half of the batter, and mix the cocoa powder into the other half.
PREPARATION
- Preheat oven to 180°C (360°F)
- Grease a savarin mould. Beat the eggs, sugar, and vanilla until they triple in volume.
- Next, add the oil while continuing to beat, then add the yogurts. Mix well.
- Incorporate the baking powder, mix, and then add the 300 g (10.6 oz) of sifted flour.
- Divide this batter into two equal portions and place them in two mixing bowls.
- Add the 30 g (1.oz) of flour to one of the bowls and mix well.
- Add the cocoa to the other bowl and mix well.
- Pour half of the plain batter into the mold, then pour half of the cocoa batter on top. Cover with the remaining plain batter, then with the remaining cocoa batter.
- Bake for 35 to 45 min. A skewer inserted into the center should come out clean.
- Remove from the pan and cool on a wire rack.
- The cake rises beautifully. It’s very tall, extremely moist, and spongy. You’ll love it!
Thank you for visiting my blog and your comments.